Chilled Bigeye Fish - Chiu Chow Style 潮州凍大眼雞
Today I want to share our latest obsession, a Southern style Chinese cold dish, the very easy to make and really, really amazingly fresh and sweet Chilled Bigeye Fish - Chiu Chow Style 潮州凍大眼雞. This cold fish dish is so tasty and it keeps so well in the fridge that we're making batches of it so we can have it all the time! It's that good!
- Prep time
- 15 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 medium size Bigeye Fish 大眼雞
- 1 tbsp salt
- 6 large slices ginger
- 1 tbsp Pu Ning bean sauce 普宁豆酱
- 1 tbsp cool boiled water
Instructions
- 1
Rinse the fish thoroughly. Sprinkle salt generously all over and inside the fish.
- 2
Let marinate for 15-20 mins.
- 3
Pour off any accumulated juices. Put one slice ginger under, inside and on top of each fish.
- 4
Steam over high heat for seven minutes.
- 5
Remove from heat immediately and carefully pour out any juices in the steaming plate.
- 6
Let cool to room temperature, then remove the ginger slices, cover and chill in the fridge for at least 2-3 hours or until completely chilled.
- 7
When ready to serve, take a sharp knife and make two cuts through to the bone at the tail and at the head from top to bottom of fish.
- 8
Then slip knife in very carefully along bottom (belly) of the fish and slide up along the top of the fish bone until you reach the top of the fish but don't slice all the way through, leaving the skin at top of the fish intact. This will allow you to 'open' the fish on the serving plate, allowing folks to easily pluck the fish meat from the skin. If you want to go a bit fancier you can remove the fish bone as well. Just be careful when slicing, it can be a bit tricky until you get the hang of it.
- 9
For the sauce mix 1 tbsp of the Pu Ning bean sauce with 1 tbsp of cooled boiled water or until the sauce is to taste.
- 10
Serve fish cold with a saucer of dip by its side.